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Old 11-27-2012, 07:24 PM   #8
Babbling Farker

Join Date: 08-09-12
Location: Spokane Valley, Washington

For the single pieces I usaully brine for 1-3 hours depending on the size of the pieces, whole chickens 8-12 hours, again depending on size.
I think it improves the flavor, juiciness and the tenderness. I've heard from some that they felt that brining takes away from the true chicken flavor, but I just use the simple basic brine, and don't feel that I get those results.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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